Escuela de Mejor Control de Procesos Térmicos (BPCS)
Dos Cursos En Español
Fecha: Junio 10 - 13, 2024
Horario: 9 AM - 1 PM (UTC/GMT)
Lugar: por TEAMS
Fecha: Junio 10 - 18, 2024
Horario: 9 AM - 1 PM (UTC/GMT)
Lugar: por TEAMS
En el contexto económico actual la inocuidad de los alimentos es una condición primordial que todo procesador debe garantizar. Dado que los alimentos enlatados* son considerados uno de los alimentos de mayor riesgo, las autoridades sanitarias de los Estados Unidos requieren quelos encargados de la gestión o supervisión de las operaciones de tratamiento térmico y de los sistemas de envasado de estos productos, hayan sido capacitados en los principios del tratamiento térmico de alimentos acidificados, para asegurar que el proceso sea efectivo, que los productos sean inocuos y que se cumpla con el Código de Regulaciones Federales Americano.
La asistencia a estos cursos es obligatoria para toda empresa que desee exportar alimentos de baja acidez o acidificados en conserva a los Estados Unidos,según lo señala la parte 108.35 (g) del Título 21 del Código de Regulaciones Federales. Cumpliendo las exigencias de la regulación americana Grupo FS organiza nuevamente este curso, con el aval de la Universidad Estatal de Nuevo México (NMSU), universidad reconocida por el Gobierno de Estados Unidos para el dictado de este curso y la participación de la autoridad sanitaria de los EEUU, la Food & Drug Administration (FDA). El curso sigue y utiliza el material didáctico diseñado por el Programa Educacional de la Consumer Brand Association, que es elúnico aprobado tanto por la FDA como por la USDA-FSIS (Departamento de Agricultura) para eldictado del Better Process Control School.
Nancy Flores, NMSU
Departamento de Extensión de Ciencias de la Familia y del Consumidor
Universidad Estatal de Nuevo México
MSC-3AE, P.O. Box 30003
Las Cruces, NM 88003-8003
Todas las horarios son hora estándar de la Montaña EUA (MST) 08:00-17:00
Phone: (575) 646-1179
Fax: (575) 646-1889
Email: naflores@nmsu.edu
Luis Sabillón, NMSU
Departamento de Extensión de Ciencias de la Familia y del Consumidor
Universidad Estatal de Nuevo México
MSC-3470, P.O. Box 30003
Las Cruces, NM 88003-8003
Phone: (575) 646-1766
Fax: (575) 646-1889
Email: lsabillo@nmsu.edu
A Better Process Control School, has been approved by the commissioner of the Food and Drug Administration and co-sponsored by the Food Processors Institute (FPI), and sponsored by New Mexico State University.
The FDA requires this course for food processors that process acidified and low acid foods. Additionally, a special course is offered only for acidified food processors. The course is offered in English and Spanish. These courses provide a valuable service to the entire US southwestern and border region.
Instructors have vast experience and knowledge of food regulations, processing and safety. They are recognized Processing Authorities who educate and assist food entrepreneurs and food companies as part of New Mexico State University's land grant mission.
Consumer Brands Association Partner School Listing
The Better Process Control Schools (BPCS) certify supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods. Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing.
A Commercial Processor is defined as "any person engaged in commercial, custom and so-called sportsman processing or institutional (church, school, penal or other organization) processing of low-acid foods for human consumption".
Low-Acid Foods - A "low-acid food" is "any food other than alcoholic beverages, with a finished equilibrium pH value of greater than 4.6 and a water activity greater than 0.85, and includes any normally low-acid fruits, vegetables, vegetable products, meats or pet foods". (21CFR, Part 113)
Acidified Foods - The course includes instruction on acidified foods. It will qualify commercial operators of plants producing acidified foods (fresh packed pickles, acidified peppers, pimentos, pickled eggs, salsa, etc.) to meet the requirements of the specific GMP for acidified foods. (21CFR, Part 114)
Who Should Attend
This school is intended for and directed to the level of operating supervisors specified in 21 CFR 108.25(f), 108.35(g), 113.10 and 114.10 of the Federal Food, Drug and Cosmetic act.
These sections indicate that all operators of thermal processing and packaging systems shall be under the operating supervision of a person who has attended a school approved by the FDA Commissioner. The BPCS represent a cooperative venture of university, FDA, and industry personnel.
Attendance at the school by persons other than those requiring approved instruction, such as people from canneries producing acid foods, agencies regulating the food processing industry, and management personnel is highly encouraged.
Previous Courses
